Quick Shakshuka Eggs (Printable)
Poached eggs simmered in a zesty tomato and bell pepper sauce with cumin and smoked paprika. A 25-minute Middle Eastern favorite.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/4 teaspoon chili flakes
09 - Salt and pepper, to taste
→ Eggs
10 - 4 large eggs
→ Garnishes
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Crumbled feta cheese (optional)
# How-to Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add diced red bell pepper to the skillet. Cook for another 3–4 minutes until vegetables begin to soften and edges start to caramelize.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in diced tomatoes with their juice. Season with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Make 4 small wells in the sauce using a spoon. Crack one egg into each well, taking care not to break the yolks.
06 - Cover the pan with a lid and cook for 5–7 minutes, or until egg whites are completely set but yolks remain runny. Cook 1–2 minutes longer for firmer yolks.
07 - Remove from heat immediately. Sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot directly from the skillet.
# Expert Pointers:
01 -
- It comes together in under 30 minutes but tastes like something youd order at a bustling Middle Eastern café
- The sauce gets even better overnight, so leftovers become breakfast the next day
02 -
- Make your wells slightly deeper than you think necessary because eggs spread more in tomato sauce than in water
- Keep the heat at medium or medium-low after adding eggs so the sauce stays at a gentle simmer instead of boiling
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and goes from stovetop to table beautifully
- Crack each egg into a small bowl first before adding to the pan so you can fish out any shell fragments